When I was in Macau, I loved the sweet bread, pork buns and custard tarts. The Macanese cuisine is a delicious mix of Asian and European flavours. Macau was a Portuguese colony in the past, and the culinary influences are still apparent. My friend Burton suggested that a good recipe to represent Macau is the pork chop bun. In fact, these are one of the most popular snacks in Macau and one can find many varieties. I’ve simplified this version and used store-bought brioche buns because I didn’t have a lot of time. Eventually I will post a brioche recipe, because I do often make the homemade French version.
2 medium onions, thinly sliced
500 g boneless pork chop (about 4 pork chops)
1/2 tsp salt
1 tsp sugar
1 tsp sesame oil
1/2 tsp white pepper
1/2 tsp chicken seasoning powder
1/2 Tbsp light soy sauce
1 Tbsp Shaoxing wine
3 cloves garlic, finely minced
2 Tbsp ginger juice
1/2 tsp baking soda
1 Tbsp water
3 Tbsp oil for frying
About 3 Tbsp tapioca flour for coating
4 Portuguese bread rolls or French brioche rolls
First, rinse pork chops and pat dry. Cut the large pieces of fat off. Then tenderize the pork chop with a meat tenderiser.
Combine all the seasoning and sauces in a bowl. Then marinate the pork chops for at least 30 minutes, preferably chilling them overnight.
Lightly coat the marinated pork chops with tapioca flour. Shake away the excess. Then heat the oil in a frying pan over medium-high. Shallow fry the pork chop until cooked through and golden on both sides. This takes about 3-4 minutes on each side. Drain on a plate lined with paper towels.
With the remaining oil in pan, sauté sliced onions until caramelized.
To serve, toast the bread rolls. Finally, top each bread roll with a sliced of cooked pork chop, and a heaping spoonful of onions. Serve warm!
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